Traditional egg decorating with dyes is fine, but if you are looking to add more intricate designs to your eggs, decoupage is for you. Decoupage is a centuries-old art form that involves gluing paper to objects. It’s surprisingly easy, and less messy than using dyes.
Dyeing eggs with food coloring is an Easter activity we’ve enjoyed since childhood. Now, take your egg decorating to a new level of creativity with vinyl stencils. The vinyl shapes resist the dye, allowing you to add designs like monograms and silhouettes to your eggs.
It's disappointing to find that you're out of an important ingredient needed to make the dinner you've been thinking about all day, such as the breadcrumbs you need for breaded chicken. Before heading out to the store or reconsidering your plans, though, scour your pantry for alternatives.
If you make pancakes or waffles only to discover that you don't have syrup in your pantry, reach for the jam instead. Make a simple syrup from jam and you'll be the hero at breakfast. You can also use a syrup made from fruit jam to flavor pound cake and other desserts.
Channel your inner domestic goddess without breaking a sweat by whipping up a batch of deliciously crispy, light cookies using self-rising flour in place of the all-purpose flour that's the more common choice.
The Craftsman style originated in the early 1900s in California and continued to spread throughout the country until about 1930.
Chinese history is at the heart of a stuffed wonton wrapper. Wontons are mentioned in Chinese literature as early as the sixth century. Today, wonton wrappers serve as ravioli skins, mini hors d'oeuvres wrappers and chips.
Easter is such a welcome holiday -- usually the beginning, and always a celebration of spring. Making this rag basket is a perfect way to get ready for the season and you can even use up your fabric scraps!
Snickerdoodles aren’t the fanciest-looking cookies you can make, but what they lack in appearance is made up for in flavor. These cinnamon-sugar-flavored cookies, while delicious straight from the oven with a glass of milk, keep well up to two weeks in an airtight container.
Lo bok, also known as white radish or daikon, is a versatile, large root vegetable widely used in Asian cuisine. Its relatively mild flavor allows its use in a great variety of dishes. It can be eaten raw as a salad, pickle or garnish. Cooking methods include simmering, roasting and stir frying.